My first adventure abroad as a culinary student was to a little town called Aix-en-Provence, where I was completely overwhelmed by the abundance of the open-air markets, fragrant with olives, lavender and cheeses from the region. Stands were flush with piles of vegetables from the neighboring hills, game birds hung decorated with all their plume and baskets of nuts, spices, pastries and breads that were neatly laid out for town. On occasion, we would travel to the coast to enjoy bowls of saffron scented fish stew and walk along the fishing docks. To embrace the culinary traditions of the South, we will enjoy dishes such as tomato toasts with chèvre and tapenade, Penobscot Bay bouillabaisse, a simple salad of garden lettuce and herbs with red wine vinaigrette, ratatouille, roast lamb with lavender and rosemary and pistachio cake.
